A Simple Guide to Chikuwa: Japan’s Tube-Shaped Fish Cake

Chikuwa is one of Japan’s most recognizable fish cakes, valued for its unique tube shape, mild flavor, and versatility in everyday cooking. Made primarily from surimi—a smooth paste of finely minced white fish—chikuwa is mixed with egg white, salt, sugar, and starch before being shaped around a skewer. The fish paste is then steamed and grilled until it develops a firm, springy texture and a lightly browned exterior. The name chikuwa literally means “bamboo ring” or “bamboo tube,” reflecting both its appearance and the traditional method of preparation.

Historically, chikuwa was formed around fresh bamboo skewers before being cooked over an open flame. When the bamboo was removed, it left the characteristic hollow center that remains the defining feature of chikuwa today. Although modern manufacturers generally use reusable metal rods instead of bamboo, the familiar tube shape has been preserved for centuries and continues to distinguish chikuwa from other Japanese fish cakes.

Chikuwa has a delicate, slightly sweet flavor with subtle smoky notes produced during grilling. It is often compared to kamaboko, another popular Japanese fish cake, but the two differ in both texture and appearance. While kamaboko is usually steamed and served in solid slices, chikuwa is firmer, chewier, and hollow in the middle, making it suitable for stuffing or slicing into rings. Its mild taste also allows it to absorb the flavors of broths, sauces, and seasonings.

This versatile ingredient appears in many traditional and modern Japanese dishes. It is a common addition to oden, a comforting hot pot where it slowly simmers in a savory broth alongside vegetables, tofu, and eggs. Chikuwa is also added to noodle soups such as udon and soba, stir-fried with vegetables, or packed into bento lunch boxes. As a snack, it is often eaten plain or filled with cucumber or cheese. One of the most popular preparations is isobe-age, in which chikuwa is coated in a batter flavored with seaweed and then deep-fried as tempura.

Beyond its culinary appeal, chikuwa is appreciated for its nutritional value. A typical 100-gram serving contains approximately 105 to 120 calories, around 11 grams of high-quality protein, 1 to 3.5 grams of fat, and 11 to 16 grams of carbohydrates. Because it is made primarily from fish, it provides lean protein while remaining relatively low in fat. However, it also contains a considerable amount of sodium—typically the equivalent of 2 to 2.8 grams of salt per 100 grams—so it is best enjoyed in moderation, particularly by those monitoring their salt intake.

The primary ingredient in chikuwa is surimi, which is commonly made from white fish such as Alaska pollock, flying fish, or certain shark species, depending on regional traditions and manufacturers. Salt strengthens the fish proteins to create its signature elastic texture, while starch, sugar, and egg white improve consistency, flavor, and moisture retention. Regional varieties also exist throughout Japan. For example, some producers in Tottori Prefecture blend firm tofu into the fish paste, resulting in a lighter texture and a distinctive local specialty.

Today, chikuwa remains a staple of Japanese cuisine because it is affordable, nutritious, and remarkably adaptable. Whether enjoyed in soups, grilled dishes, lunch boxes, or as a simple snack, this humble tube-shaped fish cake continues to be a beloved ingredient that combines centuries of culinary tradition with everyday convenience.
A Simple Guide to Chikuwa: Japan’s Tube-Shaped Fish Cake

Food and Hormonal Health: The Power of Nutritional Choices

Food plays a vital role in regulating the body's hormones and brain chemicals. Once digested into glucose, amino acids, and fatty acids, nutrients travel through the bloodstream to nourish all parts of the body.

Food supports essential bodily functions, enabling us to:

• Stay alive, active, and productive

• Grow by building new cells and tissues

• Maintain health and recover from illness

• Prevent and combat infections

All body systems depend on the chemical substances generated from food. Each meal triggers hormonal shifts that can last up to six hours, making food a key factor in regulating our internal chemistry.

The core purpose of food is to sustain life and promote health. Derived from plant and animal sources, food is a complex mix of chemical compounds whose composition changes based on growth conditions, processing, storage, and handling.

A balanced diet includes clean water and a mix of safe, wholesome foods: proteins, carbohydrates (starches), healthy fats, vitamins, minerals, and trace elements. Such a diet provides the nutrients necessary for optimal body function while maintaining appropriate calorie intake.

To meet all nutritional needs, a balanced diet should include a wide variety of food items. However, the modern food industry often replaces natural foods with highly processed products that negatively impact the body's biochemistry.

Meats today are often raised with added hormones, antibiotics, and other additives. Crops are commonly treated with pesticides and sometimes sprayed with antibiotics as well.

Access to safe water and clean, nutritious food is essential for all. Making informed food choices is crucial for maintaining a healthy internal balance and overall well-being.
Food and Hormonal Health: The Power of Nutritional Choices

Mangoes: A Nutritional Powerhouse with Extensive Health Benefits

The mango, beyond its delightful taste, offers numerous health benefits, contributing to its status as a nutritional powerhouse. Rich in essential vitamins, minerals, and antioxidants, mangoes can significantly enhance overall health.

One of the most notable health benefits of mangoes is their high vitamin C content. Vitamin C is crucial for maintaining a healthy immune system, promoting collagen formation for healthy skin, and acting as a powerful antioxidant. A single cup of sliced mango provides approximately 100% of the recommended daily intake of vitamin C. Additionally, mangoes are rich in vitamin A, which is essential for eye health, reducing the risk of macular degeneration, and supporting healthy skin and mucous membranes.

Mangoes also contain a variety of antioxidants, such as quercetin, isoquercitrin, astragalin, fisetin, gallic acid, and methyl gallate. These compounds have been linked to anti-inflammatory properties, reduced oxidative stress, and lowered risks of certain cancers. For example, the antioxidant mangiferin found in mangoes is particularly effective in combating free radicals and may play a role in protecting against several chronic diseases.

Dietary fiber is another significant component of mangoes, promoting digestive health. Fiber aids in preventing constipation, supporting regular bowel movements, and maintaining a healthy gut microbiome. Consuming fiber-rich fruits like mangoes can also help regulate blood sugar levels, making them beneficial for people with diabetes. The low glycemic index of mangoes means they can be consumed without causing significant spikes in blood glucose levels.

Moreover, mangoes provide an array of essential minerals, including potassium and magnesium. Potassium helps regulate fluid balance, muscle contractions, and nerve signals, while magnesium is vital for many biochemical reactions in the body, including energy production and protein synthesis. These minerals contribute to cardiovascular health by helping to control blood pressure and reduce the risk of heart disease.

The presence of digestive enzymes such as amylases in mangoes aids in breaking down complex carbohydrates into simpler sugars, enhancing digestion and nutrient absorption. This makes mangoes an excellent addition to the diet for individuals with digestive issues.

In conclusion, the health benefits of mangoes are extensive and multifaceted. Incorporating mangoes into your diet can provide essential vitamins, minerals, antioxidants, and fiber, all of which contribute to improved immune function, better digestion, and reduced risk of chronic diseases.
Mangoes: A Nutritional Powerhouse with Extensive Health Benefits

Soybean and nutritional properties

Soybeans are an important source of food for humans and animals. Owing to their content of many biologically active compounds, they can have a beneficial effect on the bodies of humans and animals.

Soybean (Glycine max) is the legume with the highest amino acid score. The content of the sulphur amino acids methionine and cysteine is double when compared to grass pea (Lathyrus sativus), the commercial legume with the lowest content of these essential amino acids.

According to the standard for measuring protein quality, Protein Digestibility Corrected Amino Acid Score, soybean protein has a biological value of 74, whole soybeans 96, soybean milk 91, and eggs 97.

Soybeans contain all the essential amino acids (except methionine), which must be supplied in the diet because they cannot be synthesized by the human body.

The main advantage of soybean for human health, besides the nutritional value provided by its energy and protein content, is the high level of isoflavones genistein and daidzein present in the seeds.

Soybean isoflavones genistein and daidzein are used in medicine at daily doses of 50 mg for the prevention of prostate cancer and breast cancer. This is the equivalent of about 50 g of soybean products or about 30 kg of other legumes.

The protein accumulation is promoted by higher average daily temperature and light rainfall, while lower daily temperature and higher rainfall are conducive to fat accumulation.

Proteins and lipids, and minerals, are the major nutritionally important components of soybeans. Average nutrient content of soybean:
Protein 38g/100g
Fat 18g/100g
Carbohydrate 6.3g/100g
Fibers 22g/100g
Calcium 201mg/100g
Magnesium 220mg/100g

Lipids account for 16–20% of the dry matter of soybeans, and acylglycerols are the main component of soybean oil. Research shows the weather conditions largely modify the nutrient content of soybeans and thereby reduce the impact of agrotechnical factors.

The lipids (crude oil) content of soybeans consists of:
*Triglycerides representing about 96 % of the soybean lipids
*Unsaponifiable lipids (1.6 %) mainly tocopherols (Vit E) and sterols
*Free Fatty acids (0.5 %)

The composition of fatty acids determines the quality of soybean oil. Soybean oil has a high nutritional value because it is a rich source of unsaturated fatty acids, such as oleic, linoleic, and linolenic acids with one, two, and three double bonds.

The total carbohydrate content of soybean is about 30%. Unlike other beans, soya is low in high molecular weight carbohydrates in soya. Soybeans contain 10-13% soluble carbohydrates of which sugars (sucrose, fructose, saccharose, raffinose and stachyose) represent 10-12% and starch 1%.

Many bioactive compounds are isolated from soybean and soy food products including isoflavones, peptides, flavonoids, phytic acid, soy lipids, soy phytoalexins, soyasaponins, lectins, hemagglutinin, soy toxins, and vitamins and more.

Typical flavonoids are kaempferol, quercetin and rutin (the common glycoside of quercetin), belonging to the class of flavonols. Isoflavones (soy phytoestrogens) is a subgroup of flavonoids. The major isoflavones in soybean are genistein, daidzein, and glycitein, representing about 50, 40, and 10% of total isoflavone profiles, respectively.
Soybean and nutritional properties

Macadamia nuts

Macadamia integrifolia Maiden & Betche (Proteaceae) is one of the major tree crops of the world. In addition to its nutritional value, macadamia also contains a number of phytochemicals that are responsible for a variety of bioactivities.

Macadamias contain numerous health-promoting nutrients and a suite of bioactive non-nutritive components; they are high in protein and unsaturated fats, fiber, plant sterols, minerals (calcium, potassium, magnesium), vitamins (B groups vitamins and vitamin E) and polyphenol antioxidants.

Macadamia nut is the kernel obtained from the two species of Macadamia integrifolia and M. tetraphylla is a dark green spreading semi-hard wood and can grow up to 20 meters.

The Macadamia kernel is the edible part of Macadamia. It can be eaten raw or fried, or roasted and salted. It is also used for dessert and snacks and as an ingredient in various confectioneries such as biscuits, ice cream and chocolates.

Nuts also contain significant amounts of polyphenolic compounds, which have many beneficial health functions, including high antioxidant capacity, and roasted nuts contain Maillard reaction products, which contribute to flavor, color, and antioxidant capacity.

The most notable feature of M. integrifolia nuts is its high lipid content. However, the oil is rich in unsaturated fatty acids (FA), mainly monounsaturated MUFA, vitamin E and sterols.

Oil is also extracted from the kernel and used for salads. Macadamia integrifolia oil is similar in composition to olive oil and is made up of 58.2% monounsaturated fatty acids and is therefore considered as a healthy food product as it contains no cholesterol. Research has shown that diets high in monounsaturated fats have benefits for heart health and diabetes management.

While having only small amounts (99mg/100g), macadamias are one of the few plant foods which contain this important short chain omega-3 fatty acids – α-linolenic acid (ALA). ALA has important heart health benefits.

Macadamia is an excellent source of thiamin – also known as vitamin B1. This water-soluble vitamin is particularly important for the production of energy from food. A handful of macadamias provides around 30% of daily requirements of thiamin.
Macadamia nuts

Disorders of nutrition

Disorders of nutrition can arise from a deficiency of nutrients and may affect growth or cause specific diseases and even death.

Disorders of nutrition may result from:
*Unbalanced or insufficient diet
*Defective or inefficient absorption
*Impaired digestion, assimilation or utilization of foods

Despite seemingly adequate intake, psychomotor effects on motility of the gastrointestinal tract may so rush the passage of foods that breakdown and absorption cannot take place; genetic error may interfere with synthesis of enzymes or accessory factors essential to the digestive process; parasitic infestation, a fortuitous nutritional arrangement for the parasite, may prove rather less fortunate for the deprive host.

An inborn error of metabolism is an inherited trait, cause by a genetic mutation, that results in the absence, deficiency or dysfunction of a protein that has a critical metabolic role.
Disorders of nutrition

Food, science and health

Food is made of carbohydrates, fats, and/or proteins. Each macronutrients as these calorie providing blocks are called supplies the raw materials that human body uses for energy.

Human bodies will attain and maintain a healthy condition if they received a supply of food that provides adequate amounts of all nutrients and an appropriate amount of energy. Such diet is known as a balanced diet. A healthy diet will be one that does not contain anything harmful. 

Balanced diet is that includes the entire nutrient human body needs in the correct amount, and it is different for every individual.

All living bodies have food systems so all of their parts can be properly nourished. In every healthy body, all the food that’s taken in by the body is distributed so that every cell is fed.

From the knowledge acquired through the development of food science emerged conclusions that resulted in the classifications of foods into nutritional groups, representatives of which are considered to be necessary in all diets to ensure the intake of a recommended minimum of protein, carbohydrates, vitamins, minerals, and so on.

The research shows that the foods people choose to eat or not to eat may increase human life span or the quantity of human lives.The information that people can reduce their chance of developing cancer, high blood pressure, diabetes and other disease by maintaining a healthy weight, decreasing the fat and calories in their diets, eating more vitamins and minerals rich foods and vegetables and getting fit is becoming a familiar one.

The rise in the incidence of ‘diseases of affluence’ such as obesity, type 2 diabetes, coronary heart disease and cancer in the western world has become a major preoccupation of both medical and nutritional science.
Food, science and health

Balance studies

Balance studies are based on the principle of the conservation of energy and matter. In terms of body metabolism, the balance method is simply a comparison of nutrient intake and output (loss from body) and thus is a measurement of body gain or loss.

Metabolic balance studies have been used at least since the 1920s. A thorough accounting of calcium balance methodology was reported in 1945 by a group of authors that included Fuller Albright for whom the highest award given by the American Society for Born and Mineral Research.

Balance studies calculate net retention as intake minus excretion. The technique is applicable only when a stable component is under study or when end products of metabolism are clearly recognized.

For example heat is the end product of energy metabolism and all forms of energy may be expressed as heat. Therefore the balance experiment may be used in studies of energy exchange.

Protein balance is determined by measurement of its metabolically stable component, nitrogen. Balance studies should be performed for several days on a constant protein intake in steady-state conditions.

Mineral elements are stable substances and therefore led to themselves to the balance technique.
Balance studies

Nutritional quality of sunflower oil

Sunflower is relatively low in the saturated fatty acids, palmitic and stearic but it is rich in the unsaturated fatty acids, oleic and linoleic. With its high amount of polyunsaturated fat, sunflower oil may be good choice to help lower high cholesterol levels.

Its polyunsaturated fatty acid composition is superior to all oils except safflower oil; hence, it offers a popular approach to the prevention and/or cure of cardiovascular diseases.

It is an excellent source of vitamin E, which may enhance the body’s immune response to certain disease.

Like other oils, it has no cholesterol and no sodium. Sunflower oil is used as cooking and salad oil and in the manufacture of margarine sometimes as a pure sunflower products, but more often it belongs with other vegetable oils.
Nutritional quality of sunflower oil

What is the definition of nutrition?

Food is vital for life. It can be defined as any solid or liquid substance which, when taken by the body, provides it with the necessary materials to enables it to grow to replace worn-out and damaged parts and to function normally.

The human is like a complex piece of machinery in that its is prone to faults and weakness it if is poorly maintained.

This can happen if too little or too much food d is eaten, or if the daily food intake is in any way unbalanced.

One way of ensuring that heath and fitness are maintained, when food is plenatoful, is to have an understanding of food and its effects on the body and to use those knowledge wisely.

Food, like other substance is composed of different chemical elements, arranged in a variety of ways to form molecules.

These molecules collectively give individual foods their flavour, color, and texture and affect their reaction to heat and their digestion.

The body uses some of the molecules in food to function correctly and to stay healthy. These are the nutrients. There are many different nutrients, and each has its own function in the body. Each nutrients is vital to life and the health of an individual will suffer if any one nutrient is in short supply.

The study of nutrients and their relationship with food and living things is called nutrition.

Most foods contain more than one nutrient, so are of use to the body in several ways. Some foods such as sugar, contain only one nutrient and are limited use to the body.

However, no single food provides all the nutrients required by the body in sufficient quantities, so a variety of foods must be eaten.

The term used in the study of nutrition include the following:

Diet
Diet means the food that a person normally eats every day. There are also special diets, e.g. slimming diets, low fat diets.

Malnutrition
Malnutrition means an incorrect or unbalanced intake of nutrients.

Under-nutrition
Under-nutrition means an insufficient total intake of nutrients.

Balanced diet
Balanced diet means a diet that provides the correct amount of nutrients for the needs of an individual.
What is the definition of nutrition?

Digestion and absorption of nutrients in human body

The primary functions of gastrointestinal system are ingestion, digestion, absorption of nutrients and excretion of solid waste.

The body requires the consumption of nutrients to support physiological activity.

Proper function of the gastrointestinal system (GI) is essential for normal growth and for maintaining fluid and electrolytes balance.

For the assimilation of nutrients by the body, the bulk of the foodstuffs must first undergo mastication and digestion.

In this process, polymeric substances such as starches, proteins and triglycerides are broken down into their smaller segments “building blocks” of monomeric sugars, amino acids, fatty acids, etc., in preparation for absorption.

With the exception of most vitamins and inorganic substituent, this digestive breakdown process is necessary for absorption into the body.

It is also a factor in body defenses, preventing the potential absorption of “foreign” macromolecules. The GI tract is the largest immune system organ whose primary functions include the digestion and absorption of ingested nutrient and the protection of the body from ingested microorganism and noxious substances.

During digestion/hydrolysis if the polymeric nutrients (especially) the proteins), the vitamins and trace elements associated with them are released, allowing their more efficient absorption.

The large intestine absorbs water and electrolytes from entering content, which happens predominantly in the proximal half and stores fecal matter until defecation, which occurs in the distal half.

Absorption is the process by which the end products of digestion such as monosaccharides, amino acids, glycerol, fatty acid chains, vitamins, minerals and water – pass through the epithelial membranes in the small and large intestine into the blood or lymph system.

The mechanisms for digesting and absorbing major nutrients are fully mature in the premature and term infant.
Digestion and absorption of nutrients in human body

Vegetables good for kids

The healthful benefits of fruits and vegetable, including protection against overweight and decreased risk of chronic disease, make increasing fruit and vegetables consumption in children an important public health issue.

In case children refuse to eat vegetables, parent should explain how vegetable is good for him.

Parent can promote vegetable by:
*Keep cleaned raw vegetables in the refrigerator for convenient snacks
*Offer a variety of vegetables, new ones along with familiar ones, and let the child help select and prepare them
*Children learn their eating habits at a very young age, age 2 or even younger. From the time they can eat solid or even semi solid food, they should be given choices of vegetables.
*Children love to fell that they have power. Let children select the vegetable at grocery store that they and parent will eat. It’s a good way to encourage consumption.
*Involve them planting and tending a vegetable garden
*Parents must set good examples in order for children to take them seriously.

Raw and quickly cooked vegetables are important for good nutrition, since long cooking at high temperature partially destroys the vitamin content of most vegetables.
Vegetables good for kids

Nutritional composition of citrus fruit

The most important components in fruit can be group as follows: water, proteins, carbohydrates, fats, minerals and vitamins.

The primary portions of carbohydrates in citrus fruit are the three simple sugars that present about 80% of the total soluble solids of orange juice: sucrose (49-59%), glucose (20-25%) and fructose (20-25%).

Citrus pulp is used as a source of energy because of its composition. Fat and protein of citrus pulp vary with the seed content, which ranges from 1.0% to 17.7% depending upon the variety of fruit.

The citrus cultivars are recognized as one of the most important sources of ascorbic acid. Ascorbic acid is the only vitamin present in citrus fruit in amounts of major nutritional significance: one orange has 50 mg of vitamin C, which is nearly double of the recommended daily intake.

The mild acid and bitter taste in citrus are good for digestion and blood circulation. Citrus peels are rich in pectin which is valuable in making jellies, marmalades, candies, jams and pharmaceutical preparations.

Citrus fruits are particularly abundant in flavonoids which may account for up to 75% of the total solids. 

Major pigments found in citrus fruit include chlorophylls, carotenoids, and anthocyanins. Chlorophylls (a and b) impart green colors and predominate in the peel of citrus fruits during growth and maturation.

It is well known that enormous differences exist in the composition of citrus fruits, as influenced by factors such as those that follow:
*The stage of maturity at which citrus is picked
*The handling, harvesting and time between harvesting and consumption
*Environmental factors affect the composition and quality of citrus fruits
Nutritional composition of citrus fruit

Nutrition value of mushrooms shiitake

Shitake mushrooms have excellent nutritional value. Shiitake is a good source of potassium and including the stems, zinc, and important element for immune competence.

Their raw fruit bodies include 88-92% water, protein, lipids, carbohydrates as well as vitamins and minerals. It is also a rich source of complex carbohydrates called polysaccharides.

Mushrooms are higher in essential amino acids than soya beans, kidney beans, peanuts or corn.

Shiitake mushroom contain eighteen amino acids, seven of which are essential amino acids.

Fresh mushrooms generally have about double the proteins of vegetables and are low in calories. They are rich in B vitamins, especially vitamin B1 (thiamine) and B2 (riboflavin), niacin, iron and phosphorus.

For dried shiitake mushrooms are rich in carbohydrates and protein. They contain 58-60% carbohydrates, 20-23% protein, 9-10% fiber and 3-4% lipids and 4-5% ash.
Nutrition value of mushrooms shiitake

Vitamin in general

Vitamin are chemically unrelated organic substances that are grouped together because each is essential in the diet in minute amounts and is required for specific metabolic reactions within the cells.

Traditionally they are classified according to their solubility water and fat solvents and, from a physiological standpoint; this property determines the pattern of transport excretion and storage within the human body.

Several of the vitamins, while conveniently considered as a single substance, actually are a group of structurally related compound that tend to behave alike physiologically.

In general however, physiologically function tends to be limited to one active form to which the related forms are converted.

Whether a substance must be supplied intact to the cell or can be synthesized by the cell depends on the assortment of enzymes peculiar to the cell species.

A substance, therefore, may be a vitamin for one species but not for another. The difference lies whether the substances is required in the diet or whether it can be synthesized by human body.
Vitamin in general

The importance of potassium in human body

Potassium is necessary for the human body mainly in all tissue cells. Like sodium, it is also found in the extracellular fluid.

Potassium very important to human health. Potassium regulates blood pressure by lowering it, prevents strokes, cardiovascular diseases and it enhances nerve functions by providing cells with nutrients and energizing the whole body.

Every muscle movement and every nerve impulse transmission relies on potassium. Potassium is even necessary of carbohydrate and protein metabolism.

Potassium also helps eliminating wastes from our body and is a key compound in the detoxifying process. Potassium balances both water and acid in the blood and body tissues.

Potassium are found in a majority of the foods people eat. Good sources are meat, poultry, fish, milk and curds. Rich sources are whole grain cereals and pulses, vegetables and fruits such as bananas, potatoes, tomatoes, carrots, celery, orange, grapes, chiku and custard apple.

Potassium can also be found in herbs such as catnip, nettle, plantain, sage, horsetail and skullcap.
The importance of potassium in human body

Role of calcium in human nutrition

Calcium is one of 21 elements known to be essential to humans. Approximately 99% of the calcium within the human body is located within bone and teeth, where it provides a structural service.

The skeleton is an important reservoir for the calcium circulating in the extracellular fluid.

It serves both functions mainly by adjusting the balance between bone formation and bone resorption.

A positive calcium balance is required before bone growth can occur. Calcium intake and skeletal modeling and turnover determine calcium balance during growth.

Calcium is also important in metabolic functions such as muscular function, nervous stimuli, enzymatic and hormonal activities, and transport of oxygen.

Calcium being involved in muscle contraction, endocytosis, exocytosis, cell mobility the movement of chromosomes and release of neurotransmitters.

Small but highly important amounts of calcium are present in extracellular fluids, particularly blood plasma, as well as in a various body cells. A drop in the level of calcium to below 2.1 mmol/liter is termed hypocalcaemia and can lead to various symptoms.

Half of the plasma calcium is ionized and it fraction affects humoral controls, which are important in dictating intestinal absorption, renal loss and calcium bone metabolism.

Research findings also have suggested the potential involvement of calcium in cancer prevention and hypertension.
Role of calcium in human nutrition

Tin absorption in human body

Studies in the United Kingdom showed mean concentrations of tin in the diet of 1-2 mg/kg The primary sources of tin were said to be canned goods.

In nature, tin is a decidedly minor rock component, it would not be expected to be found in natural water, except in very minor traces.

A diet composed largely fresh meat, cereals, and vegetables can supply tin at about 1 mg/day, whereas a diet that includes substantial amounts of canned vegetables, fruit juices and fish can provides as much as 38 mg/day.

Tin has always been part of the human diet, but it greatly increase d when canned food was introduced in the 1800s.

Higher concentrations of tin are found in tissue from people in wealthier countries, probably as a result of greater use of canned foods.

Ingested tin is poorly absorbed (less than 3%) and mainly excreted in the feces. Tin accumulates in the skeleton, liver, spleen and kung and is excreted in urine.

Because it is poorly absorbed and poorly retained in the tissues it may necessary terrace elements. Tin also has a low toxicity.

Tin absorption in human body

Papaya and nutrition

The melon-like fruit of a small, palm-like evergreen that probably originated in Central America. Ripening papayas turn from green to yellow to orange on the outside and yellow to reddish orange on the inside.

The fruit contains numerous active enzymes that are most valuable for the digestive system. In particular, the enzymes papain is beneficial as a protein digestive aid.

Another two enzymes: carpain, which is beneficial for the heart and also fibrin for the process of blood clotting.

The papaya is believed to have a rejuvenating effect and the cleansing effect of papayas isn’t limited to the digestive tract. It reaches all the other tissue as well.

Nutrient content of whole fruit (304 g, edible portion) is: 117 calories; protein, 1.9 g; carbohydrate, 29.8 g; fiber, 5.2 g; potassium, 780 mg.

Papaya also supply vitamin E (1 mg) and an excellent vitamin C content of 62 mg plus a fair amount of vitamin A (1095 IU), in the form of beta cryptoxanthin (761 mcg), beta carotene (276 mcg) and lutein and zeaxanthin (75 mcg). They are related to a reduced risk of colon cancer.

With about a full day’s worth of vitamin C, a medium size papaya can help kick a cold right out of body system. Because of the extremely high vitamin C content, as well as the vitamin E, folic acid, and vitamin A, papayas are extremely helpful in prevention of hardened arteries and heart disease.

The beta-carotene and vitamin C and E in papas ali reduce inflammation throughout the body, lessening the effects of asthma.
Papaya and nutrition

Eggs in nutrition

Eggs contains four major nutritional components: protein, lipids, all necessary vitamins (except vitamin C), and minerals.

Eggs are sources of high quality proteins (each provide 6 grams of animal proteins) and are in fact the standard against which the protein quality of other foods.

The fat content of eggs 6 grams is entirely in the yolk, the amount being equal to the amount of protein in the whole eggs (3 grams in the yolk and 3 grams in the white).

Eggs are rich in unsaturated fatty acids.

Eggs are rich in cholesterol and recent studies indicate that cholesterol from eggs does not have a negative effect on serum cholesterol levels.

They provide important sources of iron, vitamins and phosphorus. The iron in the yolk is valuable in helping to meet the required intake of this key mineral. Eggs are low in calcium, which is discarded in the shell.

Fat soluble vitamins A, D, E are present in the yolk; water soluble vitamins B complex are present in the white, the yolk or both. As a nutritional source of vitamin D, eggs rank second only to fish liver oils.

Eggs in nutrition